One of my favorite things to do this time of year is bake. I LOVE to bake. I don't so much love the calories from all the things I bake, which is why most of what I do bake gets given away, but I enjoy baking. This year I was looking for some new recipes and found this one on pinterest. I love everything pumpkin so I knew I had to try it out. The hardest part of the recipe was finding the Hershey's pumpkin spice kisses. I finally was able to find them from Amazon. Two things to note on the recipe below, you do not need 4 dozes kisses. The recipe says it will yeild 48 cookies, but I only got about 24 out of it. If you double the recipe, you should get to your 48 cookies.
Pumpkin Spice Blossoms
Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
6 Tbsp unsalted butter, at room temperature
1 1/4 cups sugar
1 cup pure pumpkin
1 large egg
1 tsp vanilla extract
4 dozen Hershey’s Pumpkin Spice Kisses
Directions:
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Combine flour, baking soda, baking powder, spices and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl at medium speed until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Reduce speed to low; gradually beat in flour mixture.
Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes until edges are firm. Cool for 1 minute on baking sheets, then transfer cookies to wire racks. Press a pumpkin spice kiss into each cookie, then transfer wire racks to the refrigerator for 15 minutes to allow the chocolate to set. Store in an airtight container at room temperature up to 2 days.
Pumpkin Spice Blossoms
Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
6 Tbsp unsalted butter, at room temperature
1 1/4 cups sugar
1 cup pure pumpkin
1 large egg
1 tsp vanilla extract
4 dozen Hershey’s Pumpkin Spice Kisses
Directions:
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Combine flour, baking soda, baking powder, spices and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl at medium speed until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Reduce speed to low; gradually beat in flour mixture.
Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes until edges are firm. Cool for 1 minute on baking sheets, then transfer cookies to wire racks. Press a pumpkin spice kiss into each cookie, then transfer wire racks to the refrigerator for 15 minutes to allow the chocolate to set. Store in an airtight container at room temperature up to 2 days.
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